Full.

Yes, I am full.  Full of the political wrangling and lack of facts presented daily.  Tired of the pontificating.  Self-indignation on both sides.  Let’s focus on the good things- love, friendship, sunshine, making a difference.  I know that my life changes little on who is in the Presidents office.  I know many won’t agree.  My point is to make a positive change where you live.  Volunteer.  Mentor.  Make someone’s life better for knowing you.

I love salads that fill me up.  Salads that have a lot of goodies- not ones that just have two types of lettuce and a dressing.  Give me bits & bites- a salad should be an adventure.  Every bite a discovery of tastes and combos.

To that end, I give you Loaded Cauliflower Salad.

Beauty Shot:

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Loaded Cauliflower Salad

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Ingredients:

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1 medium head of cauliflower, cut into similar size florets  Trim off any dark spots.

1 C Mayo  (or Veganaisse-Personal Fave!)  Use good mayo, or make your own.

3 T Grey Poupon Mustard

1/2 tsp Paprika

1 tsp celery salt

1/2 C Shredded Sharp Cheddar Cheese

1 large Shallot, small chop (or less depending on taste.  Some shallots can be intense.)

4 Hard Boiled Eggs, chopped + 1 slice for garnish

1/2 C chopped dill pickles.  ( I like to use baby kosher dills for the firmness)

3/4 C shelled  cooked Edamame.

6 slices thick cut bacon, cooked and chopped into bite-size pieces.

Salt and pepper to taste.

Putting It Together:

Put a medium sized sauce pan on stove and turn to medium.  Add water and cauliflower and cook till al dente.  Should take about 10 minutes.  Drain and cool.

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While cauliflower is cooking, make the sauce.  Combine mayo, mustard, paprika, celery salt and stir till well mixed.

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In large bowl, add cooled cauliflower, edamame, shallot, pickles, chopped egg and bacon.  Stir in sauce.  Salt and pepper to taste.

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Serve on platter with additional sliced hard boiled egg and sprinkle with additional paprika.

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P.S.  Top with a bit of Falk Salt too.

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P.P.S.  Served with Beer marinated Hatch Chile Brats, grilled Ancho Chilies,sauteed mushrooms and onions with Balsamic Glaze.

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Enjoy!

Terri

 

 

 

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